Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-10-15
HOME MATTERS.

HOME MATTERS.
AossSoos RECIPES vos PssPARfNa wHorrsorp
AsD roorHsons Dfsass-vAsrous Wars op coor.
hs oysrsRs-Bow TO MAKE ynLLIss Pupprses
CAKES, AND PICKLES
baovN BREAD AND BUTTER. with Q squeeze Of
Nuon go nicely with any sort Of Ash.
SAUCE roR FrsH-The yelks Of three ezra one
teaspoonful OF vinegar. quarter OF pound Of but
t tt little salt stir over . slow nrs unrr it
WHEN Nail WHICH HOLDS Up A Prcrrnr becomes
loose MI up the hole with moist plaster Of parts
Insert the nail Leave alone for a day when the
plaster oeiag hardened the nan viii be held Sc
LkHoS JErLY.-A quart OF boiling water. two
cups OF sugar, the juice OF I'VE lemons and one boz
o. selatlne soaked In a scant pint OF water. stir
al together until the gelatine 70 dissolved strain
and set In cold pl ace.
DOVER CikE-one-half pint Of sour cream, one.
half pound or butter. beaten thoroughly together;
one pound OF brown sugar, six eggs one pound Of
noui. one nutmeg, two teaspoonfuls Of cinnamon,
one teaspoorful Of soda
orsrkz FRrrrxxs-Take two cups OF sweet milk,
tnree eggS TWO cups creamery buttered hour; beat
eggs We'll stir In the nour ad ling the milk slowly
whiis SURFING: then adj nfty chopped oysters,
anu NY hnmeiiateiy In hot lard
CORN MuSErSs-Two cups creamery buttered
than one cup OF milk. A tablespoonful sugar. Mix
thorouyhly with a spoon, d op the batter Into gem
pans rom the sroon and bake In quick oven
FRIED PARsSIr&-scrape and leave In cold wat er
TOT an hour, then cook half an hour In hot salted
water, wipe, slice lengthwise dipin melted butter,
tnen In hour seasoned with salt and pepper and
~ ~ In boiling dripping. Drain free OF fat and
Ir FssouKSrLY HArPESs raxr PAINTERS srLAsl
plate or other glass windows when they are paint
ing the sashes. When such Is the case, melt 50 me
soua IN very not water and wash them with IL,
paint
COFFEE JBLLY.-soak half q cup OF gelatine In o
cup OF cold water; add three cups OF strong not
eonee and cup OF sugar. stir until all Is dis
to taste.
BANANA JxLLY.-Soak half q box Of gelatine In
haif pint OF cold water; add half pint Of boil
Ing water, half a cup OF sugar, and a cup OF wine
Stir thoroughly and strain into a mould wet with
sliced thin
To SEPARATE THE LEAVES OF cHARRrD BOOKS. cut
on the backs so as TO render the leaves absolutely
independent from one another, then soak them,
and dry them rapidly w a current OF hot air. the
leaves viii then separate, but must, OF course, be
handled with extreme care.
CHOCOLATE BLANC MANGk-Stir four tablespoon
fuls OF corn starch In hall pint OF milk, add a
cup Of sugar and quart Of boiling milk In which
Tablespoonful OF grated chocolate has been dis
solved Put on the stove and stir constantly until
IL thickeaA- Pour into custard cups
TAPfocA PUpDISG.-wash four large tablespoon.
fus OF tapioca and let it soak for an hour In lit
warm water; strain through q sieve and mix with
the beaten yelks OF four and the whites Of two
eggs, quart OF milk, half teaspoonfu Of grated
an hour.
PorAro LKxoN PrppNG.-Three ounces of pota-
toes, the grated rind and juice OF two nne lemonA
three ounces OF white sugar. two ounces OF butter:
them and add TO the other ingredients; boil the
potatoes and peel them, mixing all together with
the lemon juice and two beaten eggs; bake II
slightly.
RrsKs-Tsn ounces nour two ounces butter
one teaspoonful OF baking powder, half q teacup-
ful OF milk. Warm the milk and butter, ana stir
them TO the dry ingredients. Shape the mixture
Quickly into small rOund cakes, and bake them at
again pale brown
OYSTERS DRvuKD IN THEIR SHELLs.-Select large
oysters for this purpose, ami when opened keep
them IN their deep shells along with their iq
Place the shells a gridiron and season the oys-
tiers with cayenne pepper and salt 10 taste placing
small piece OF butter on the top OF each oyster:
Have your fire bright, and q few minutes will
suffice to cook them.
NEAT AND HANDY RKcEPTAcLB for the soiled
clothes can be made OF q snall-sized barrel that
has been wen cleaned and from which all nail
ends have been removed. This should be covered
with inquired calico, plated from top 70 bottom
and with small ruffie around the top. The lid
may be covered smootn My with the same, and have
small knob screwed In for q handle.
MADEIRA MAKaALADR-Weiyh the oranges cut
them very thin. take out the seeds, and 70 every
pound OF fruit allow three pints OF cold water;
leave IL for day then boil IL TIL tender; It
uor, and 10 every pound put one nd one-auarter
pounds OF sugar; boil for one hour or so, TIL the
fruit Is transparent and the juice Jellies-
PLAIN INDIAN PUDDISG.-Put three pounds OF
In.lfa al tufn Lar
nve pints OF boiling water and stir wei together.
Add twelve ounces OF molasses, an ounce OF salt
and mix all well together. Put into q pudding
bag and tie up, leaving room for the pudding 70
swell Plunge into boiling water and boil six
hours; add boiling water II reduced BY boiling
away.
CAKE PunpNa.-spnnkle lightly with water any
kind OF cake you mag happen 70 have, and put In
hot oven for ten minutes; II the cake De stale 1t
VIII bear more wetting- While Il 10 In the oven
make "A clea. sauce as fJll0ws: One cup OF sugar.
a teaspoonful Of butter and Q tablespoonful OF
hour, CreAmed together In u bowl Pour on pint
OF boiling water and beat hard three minutes
Serve hot
FRESH HADDocK BAKsp.-Remove tbs bone from
ahadiock, and stew the bone In a little gravy and
hot water. Then dry the nsh, dip II In nour and
and oaste with melted butter. Boil down the
gravy or stock with the nsh bona Ia It TO small
aed Ssro Brown The s ana ssG1e 1 %ss sne
gravy around IL
PUMPKIN BrTTHR.-After the pumpkin Is peeled
and sliced the seeds are removed and Il Is weighed
1t Will be all the better for apples or ounces
added Allow pint OF cider to each pound OF
pumpkin, rather high seasoning OF ground all
spice and cloves, and q little molasses; put all
tOgethes IN large kettle, over q slow nre, stir the
butter frtlgentiy to prevent burning, and boil IL
until the clJer Is absorbed and the pumpkin forms
athlck pulp. cool IL and put IL Into nrkins or
eartheTn jars
PiccALnLL-One peck OF green tomatoes chopped
ne; one pint OF salt; cover with water; let stand
twentyfour hours. take out and let stand In fresh
water twenty-fouf hours; drain well, add twelve
green peppers, six onions, two heads OF cabbage,
all chopped nns; put all In a kettle; add vinegar
and water In equal quantite, enough 70 cover
let scald; drain again: add one pound OF mustard,
one teaeupful each OF molssses and grated horse.
radish: spice 10 taste: mix well, put In q Jar;
cover with vinegar and one teac1pful OF brown
sugar.
bRovxED CYsrKks on ToAsr.-Open TWO dozen
large oysters keeping them separate from their
juice. Then mix smoothly the yeIks OF two eyss
with O little -Four; beard the oysters and season
them with salt and pepper; then dip them sepa-
rately In the mixture OF egg and nour place them
IN a sauce pan and brown them In a little CHARMED
butter. when brown take them out OF the sauce
pan and pour the juice OF the oysters into but
Ter remaining In the pan Thicken this with a
little hour. ard. after immer1ng u gently for two
or three minutes put In the oysters and let them
rmaln until they get thoroughly hot, then axe
81 slices OF